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This brown rice pasta dough recipe transforms simple ingredients into a nutty, chewy alternative to traditional wheat pasta—perfect for vegan diets and gluten-free needs. The dough’s earthy flavor and satisfying texture come from a blend of brown rice flour and aquafaba, creating a pasta that’s both hearty and delicate.
Unlike refined wheat pasta, this version delivers complex flavor and nutritional benefits without sacrificing the classic al dente bite.
With just five key ingredients and a 30-minute process, you’ll achieve restaurant-quality results at home. The dough rests for 20 minutes to develop its signature chewiness, then rolls out smoothly for cutting into perfect strands.
Pair it with bold sauces like brown butter or pesto to highlight its nutty depth, or keep it simple with a sprinkle of sea salt and olive oil for a clean, elegant dish.
Storage is effortless—fresh pasta keeps in the fridge for 3 days or freezes beautifully for up to 3 months.
Ingredients for brown rice pasta dough
Five simple ingredients crafting nutty, chewy pasta with restaurant-quality depth and vegan purity.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice Flour 🌾 | 1 ½ cups | Fine grind for smooth texture |
| Aquafaba 🥫 | ½ cup | Chickpea brine, unsalted |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality for richness |
| Water 💧 | ½ cup | Room temperature preferred |
| Sea Salt 🧂 | 1 tsp | Fine grain for even seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for aroma |
| Nutritional Yeast 🍞 | 2 tbsp | For umami depth (optional) |
The brown rice flour is the foundation—opt for fine grind from brands like Bob’s Red Mill or Anthony’s Goods for a smoother texture. Aquafaba, the chickpea brine, acts as the binding agent, replacing eggs entirely. Store-bought canned chickpeas yield the best aquafaba, but ensure it's unsalted to avoid over-seasoning. The extra-virgin olive oil should be fruity and peppery—California Olive Ranch or Colavita deliver consistent quality. For water, room temperature ensures even hydration, though cold water works in a pinch. Nutritional yeast, if used, adds a cheesy umami that elevates the dish without dairy.
No aquafaba? Flax eggs (2 tbsp ground flaxseed + 6 tbsp water) work as a 1:1 substitute, though texture may vary slightly. Substituting olive oil for avocado oil maintains neutrality, while toasted sesame oil adds a nutty depth. For those avoiding nutritional yeast, white miso paste (1 tsp) delivers umami without the yeasty flavor. The dough requires precise measurements—use a kitchen scale for accuracy if possible. Freshly ground pepper enhances aroma, but pre-ground works in a bind. For gluten-free needs, ensure all ingredients are certified gluten-free, as cross-contamination can occur in shared facilities.
Fresh pasta dough keeps airtight in the fridge for 3 days, wrapped in plastic wrap. For longer storage, freeze portions on a floured tray before transferring to a bag—this prevents clumping. Thaw overnight in the fridge before rolling. The dough’s texture improves after resting for 20 minutes, so plan ahead. Cook al dente in boiling salted water for 2-3 minutes, reserving some pasta water for sauce adhesion. Leftover cooked pasta reheats beautifully in a skillet with a splash of water or sauce.
Why You'll Love This Recipe
- Just Four Ingredients: I swear, this dough is the minimalist’s dream—no eggs, no yeast, no fuss. That aquafaba (yes, chickpea brine) acts like a binder, while the olive oil keeps it tender, and the brown rice flour gives it that nutty backbone. Honestly, I keep it in my back pocket for when I forget to buy flour.
- Nutty Earthy Richness: The brown rice flour isn’t just a base—it’s the star. That deep, toasted flavor comes through in every bite, especially when you toast the dough lightly before rolling. Between us, it’s the closest I’ve gotten to fresh pasta without the guilt of refined flour.
- Meal Prep MVP: This dough holds up like a champ in the fridge for days, so I make a big batch on Sundays. Roll it out, cut into sheets, and freeze—then just toss into simmering sauce when needed. (Yes, even on a Tuesday night when takeout feels like too much work.)
- Budget-Friendly Flex: Brown rice flour and chickpea brine are cheap staples, and this dough stretches farther than store-bought. I’ll be real: my wallet thanks me every time I skip the pasta aisle. Plus, it’s a great way to use up leftover aquafaba from canned beans.
Step-by-step instructions for brown rice pasta dough
This method delivers perfectly balanced texture and flavor every time.
Combine Dry Ingredients for Uniform Texture
In a large mixing bowl, whisk together the 1.5 cups brown rice flour, 1 tsp sea salt, 0.5 tsp ground black pepper, and 2 tbsp nutritional yeast until completely homogeneous. I use a wire whisk for this step to ensure no flour pockets remain—these can create dense spots in your pasta. The nutritional yeast adds that savory depth while the pepper provides subtle warmth that carries through the cooking process.
This dry blend should resemble fine sand with no visible specks. If you notice any flour clumps, press them through a fine-mesh sieve to maintain an even consistency throughout the dough. The fine grind of brown rice flour is crucial—it prevents the pasta from becoming gritty during cooking.
Create the Wet Base for Binding
In a separate bowl, whisk together the 0.5 cup aquafaba, 0.25 cup extra-virgin olive oil, and 0.5 cup water until fully emulsified. The aquafaba acts as our egg substitute, providing both structure and moisture. I use a fork first to break up any foam, then switch to a whisk to create a smooth, slightly thickened liquid. The olive oil adds richness while keeping the dough pliable.
This mixture should be smooth with no visible separation. If you notice any oil pooling on top, whisk vigorously for another 30 seconds to fully incorporate it. The room temperature water helps the aquafaba blend more easily, preventing any lumps when combined with the dry ingredients.
Gradually Incorporate Wet into Dry
With the mixer on low speed, slowly pour the wet mixture into the dry ingredients while mixing continuously. I use a stand mixer with the paddle attachment for this step—it ensures even distribution without overworking the gluten. Mix for 2-3 minutes until a shaggy dough forms that pulls away from the sides of the bowl.
At this stage, the dough should be slightly sticky but manageable. If it feels too wet, add 1 tablespoon more brown rice flour at a time until it comes together. Conversely, if it's too dry, add 1 teaspoon water to help bind it. The goal is a dough that's pliable but not sticky enough to require flour for handling.
Knead for Elasticity and Smooth Texture
Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand, pressing down and folding the dough away from you. This develops just enough structure to prevent the pasta from falling apart during rolling. I find that brown rice dough requires more gentle handling than wheat flour dough—over-kneading can make it tough.
You'll know it's ready when the dough is smooth, elastic, and no longer sticky to the touch. Wrap it tightly in plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax slightly, making it easier to roll out without tearing. Don't skip this step—it's what gives the final pasta its signature chewy texture.
Divide and Prepare for Rolling
After resting, divide the dough into 4 equal portions (about 4 ounces each) for easy handling. Gently flatten each portion into a disc about ½-inch thick. Place them back in the plastic wrap and refrigerate for 20 minutes before rolling. This chilling prevents the dough from sticking to the rolling surface and helps maintain even thickness.
When ready to roll, use a pasta machine set to the widest setting first. Gradually decrease the thickness with each pass until you reach your desired pasta shape. For fettuccine, I aim for 1/16-inch thickness—this creates that perfect al dente bite while maintaining structural integrity. Keep the unused dough covered to prevent drying.
Pro Tips For Making Brown Rice Pasta Dough
- Whisk Aquafaba First: Beat the aquafaba until it’s glossy and holds stiff peaks—this isn’t just for volume, it’s for structure. I learned this the hard way when my first batch turned out gummy; the flour needs something to cling to, and raw aquafaba just won’t cut it.
- Measure Flour Right: Spoon brown rice flour into the bowl, don’t scoop—it packs differently and throws off the ratio. After burning through three batches, I finally weighed mine: 2 cups (250g) gives the perfect balance with aquafaba and oil.
- Knead Like Dough: This isn’t a batter—fold and press it until it’s smooth and elastic, like working with regular pasta dough. Skip this, and you’ll end up with crumbly strands that fall apart when cooked. (Yes, even if it feels like overkill.)
- Rest Before Rolling: Wrap the dough in plastic and let it sit for at least 30 minutes—this relaxes the gluten (or what little there is) and makes rolling way easier. I was skeptical until I tried it; the difference in texture is night and day.
Regional styles of this brown rice pasta dough
Italian Rustic Twist
In Tuscany, this brown rice pasta becomes a pici-style masterpiece by shaping the dough into thick, hand-rolled strands. Replace 0.25 cup olive oil with 1 tbsp toasted sesame oil for nutty depth, then roll each portion into ½-inch thick ropes using your hands.
Cook these pici in salted water for 4-5 minutes—they hold up beautifully to rich sauces like wild boar ragù or sage brown butter. The rustic texture contrasts perfectly with creamy ricotta and walnut sauce. 🍝
Japanese-Inspired Soba Fusion
For a tofu soba variation, blend 1 cup cooked silken tofu (drained) into the wet mixture alongside the aquafaba. Add 1 tbsp soy sauce and 1 tsp grated ginger to the dry ingredients for umami. Roll the dough into thin sheets and cut into buckwheat-style noodles.
Serve cold with a sesame-dressing (tahini, rice vinegar, and chili flakes) or warm in miso-glazed vegetables. The tofu adds silkiness while keeping the dish vegan. 🍜
Mexican-Inspired Tortellini
Transform this dough into vegan tortellini by adding ¼ cup finely chopped sun-dried tomatoes and 2 tbsp chopped cilantro to the dry mix. Roll the dough thin, cut into 1-inch circles, then fill with a mixture of black beans, corn, and nutritional yeast.
Seal edges with water, then boil for 3 minutes. Toss with avocado-lime crema or spicy chipotle oil. The earthy rice flour pairs perfectly with Mexican flavors. 🌶️
Southern U.S. Cornbread Pasta
Swap 0.5 cup aquafaba for ½ cup cornmeal (plus 2 tbsp water) to create a cornbread-textured pasta. Add 1 tsp smoked paprika and ½ tsp garlic powder to the dry mix for depth. Roll into thick strips and cut into fettuccine-style noodles.
Cook in salted water for 3-4 minutes, then serve with collard greens or smoky BBQ sauce. This version has a satisfyingly hearty bite. 🌽
Mediterranean Orzo Adaptation
For a rice orzo twist, roll the dough into ¼-inch thick sheets and cut into small, irregular pieces. Toast the "orzo" in olive oil for 2 minutes before adding to tomato-based sauces or lemon-herb broth.
The brown rice flour absorbs flavors beautifully, making it ideal for vegan risotto-style dishes. Garnish with toasted pine nuts and fresh basil. 🍋
Nutrition facts
Frequently asked questions
Why does this brown rice pasta dough need aquafaba instead of eggs?
Brown rice pasta dough uses aquafaba (chickpea brine) as a vegan egg substitute because it provides the same binding properties without animal products. The aquafaba creates a smooth, elastic texture while adding moisture—just like eggs would in traditional pasta dough. It also helps develop the chewy consistency that makes this pasta so satisfying. Plus, it eliminates the need for dairy or eggs entirely, making it perfect for vegan diets!
How do I know when my brown rice pasta dough is ready to roll?
The dough is ready when it's smooth, elastic, and no longer sticky to the touch after 8-10 minutes of kneading. It should pull away cleanly from your hands without tearing. The 30-minute rest is crucial—this allows the gluten to relax, making it easier to roll out evenly. If it still feels too sticky after resting, dust your work surface lightly with brown rice flour before rolling.
Can I make this dough ahead of time and freeze it?
Yes! Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days, or freeze for 3 months. For freezing, divide into portions, wrap each individually, then store in a freezer bag. Thaw overnight in the fridge before rolling. The texture remains excellent after freezing—just avoid thawing at room temperature to prevent stickiness.
What's the best way to cook this brown rice pasta?
Boil in well-salted water for 2-3 minutes—it cooks faster than wheat pasta due to the rice flour's lower gluten content. Reserve some pasta water to help sauces cling better. For extra flavor, add 1 tbsp olive oil to the cooking water. Always taste-test at 1 minute intervals to avoid overcooking. The al dente texture should be slightly firm to the bite.
What if my dough tears when rolling?
Tearing usually happens when the dough is too dry or hasn't rested enough. If this occurs, lightly mist the dough with water and let it rest another 10 minutes wrapped in plastic. For rolling, use a pasta machine on the widest setting first, then gradually decrease thickness. If it still tears, dust your machine rollers with brown rice flour instead of all-purpose flour to maintain consistency.